Start your coffee pots friends because you're going to want a steaming cup of joe to sip while you enjoy this deliciously minty, coffee flavored cookie.
I wish that I could capture the smell of these cookies baking in the oven and bottle it. The combination of the coffee, the mint and the buttery cookie was intoxicating. (hint, hint - Yankee candle)
I have a second batch of this mocha mint dough in my freezer and I'm thinking that I if I bake one cookie every day, my house will smell like a bakery coffee shop all season long. :) If only I could do that without EATING the mocha mint cookie every day.
Mocha Mint Cookies
2 and 1/4 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 and 1/4 teaspoons cornstarch
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 Tablespoon instant coffee
3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
3/4 cup (150 grams) light brown sugar, loosely packed
1/2 cup (100 grams) granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 and 1/2 cup Andes Mint Baking Chips
Beat butter, brown sugar, and white sugar together until no brown sugar lumps remain. Beat in the egg, then the egg yolk. Finally, whisk in the vanilla.
Fold in 1 and 1/4 cup Andes Mint pieces. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 1 hour, or up to 3 days. Chilling is mandatory.
Pour yourself a cup of coffee and enjoy.
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